Rick Bayless Carnitas

[@nickysantoro314]

It's amazing to think that there are people who are actually mad at Rick and say he is appropriating Mexican culture. He's such a soft spoken and kind man who clearly has nothing but love and adoration for the food and culture of Mexico. I just don't understand how some people can think that way. Keep doing what you do, Rick. ❤️

[@degueloface]

there are simply a lot of people in the world who just want to tear others down. culture that isn't shared isn't culture at all!

[@Iouie_]

literally who cares if one doesnt follow a recipe as its traditionally done, i dont get why do people get so upset over someone preparing something differently because thats not traditional, im a mexican and i see this recipe as good, it doesnt really even differ from how i know carnitas are made, the difference being that its made in a house and not everyone has access to a huge pot of boiling lard in their homes

[@Patriotgranny]

When you’re a HAMMER, you’re always looking for a NAIL!! These days people are inventing things to be offended by. There’s no such thing as “cultural appropriations”.

[@chrisdell2072]

it was a bunch of college kids trying to 'make a difference'. Fortunately Rick transcended to cultural appreciation. Unfortunately there are racist people who want to keep him eating 'white food'

[@Hebrews12_2]

Fantastic video

[@rapid7dc]

As a first generation Mexican-American who still visits Mexico yearly, I really appreciate how passionate you are about Mexico's people, food, and culture. Please don't stop what you're doing and continue to share your knowledge and love for Mexico's wonderful, unique, and tasty food!

[@ramon2008]

This is a real vato here! Acknowledging and informing the real way to cook carnitas and acknowledging its not how hes gonna do it. I respect that. Also props on the oranges, thats how you know this guy is legit.

[@damien1781]

Lol vato

[@alexcorona]

His brother is an even cooler Vato,has a show on FS1.

[@kocholawis1851]

Carnitas sin cuerito no son carnitas

[@diskoeric2248]

@@alexcorona his brother is vato #1 in the real sense

[@debrajol3585]

@@diskoeric2248 what’s his brothers name plz? I don’t know how to find him and I don’t have the channel the other commenter referred to. Thanks for sharing if you can 🌹

[@cmac1100]

How has this channel evaded me for so long?! Mexico: one plate at a time is one of my favorite cooking shows of all time!

[@wlp6200]

Me too

[@jorgecamarillo506]

YOOOO THATS WHAT IM SAYING!!

[@gianituyo3951]

I've Been Watching Him For About 15 - 20 Years On PBS🤠

[@angelaharvey9548]

@@jorgecamarillo506l71

[@jdjking]

I concur!!!! He's the best. I've been following his recipes and tutelage for years.

[@antoniomata6322]

I’m Mexican and I approve this message 👍🤤

[@Genesis_Ignifiera]

Im mexican, and I approve this. No cultural appropriation, just pure respect

[@landscannersunltd.]

The bridge between American culture and authentic Mexican food was built by Rick Bayless! His passionate enthusiasm for the food and culture of Mexico has entertained us for decades. A true cuisinologist for the ages.

[@zack3c]

The bridge between American culture and authentic Mexican food was built on Mexican immigrants coming to America and showing us they’re culture and food.

[@TRE601]

@@zack3c never knowingly meet a Mexican immigrant in my life. Been following Bayless for 20 years.

[@FIRST-x4h]

@@zack3c my opinion as a Mexican, Bayless shows more authenticity of the food/cuisines in Mexico that not even Mexican restaurants sell here in the USA. Of course as a the great chef he is, he ads his own twists.

[@rohtati1020]

@@zack3c Absolutely right!! Mexican immigrants taught us THEIR richness of THEIR culture and food YUMM!!!

[@damien1781]

Um wrong no it wasn't... Sorry you just weren't privy but this statement is wrong. Offensive too

[@griviljava]

"I don't think that my kitchen has ever smelled better..." that is a heck of a statement, coming from Rick Bayless

[@Geo-iz4oi]

Mexico: One Plate at a Time My childhood. I used to LOVE watching cooking shows, and Rick's was one of my favorites, especially because he displayed such love and appreciation for the food that my mom cooked for my family growing up. Seeing someone who isn't Mexican absolutely love the culture and its food fills me with pride.¡Viva México!

[@MultiFreddy34]

Mexican food is as good as French food. Viva Mexico!

[@jillionairess]

I'm in my 50's and used to watch the Galloping Gourmet when I was little. I loved it. Cooking shows sure have come a long way. :D

[@OCSTRETRACER]

Glad you’re making videos again Rick. We all missed you.

[@airtempo]

You're*

[@edlozano4081]

I haven’t missed this opportunistic gringo a bit and I don’t eat at taco cabana either for the same reason.

[@budsilverado4209]

@@lovewillwinnn . * People. You're just as irritating 😒.

[@r.g8725]

@@edlozano4081 I don't think of him as opportunistic because: 1. Rick has respect for the food, people, and country of Mexico. 2. He has traveled extensively in Mexico, humbly learning from many. 3. He has a genuine passion for and vast knowledge of the foods of Mexico. 4. He shares his passion and knowledge with anyone who wants to learn - and he offers free classes and free video recipes on the internet for people around the world - most of whom will never have the opportunity to go to Mexico. He does this in English for the many people who don't understand Spanish and thus can't learn from a Spanish-speaking video recipe/book by a knowledgeable Mexican cook/chef. 5. Is ok for him to EARN money from his endeavors - that's his chosen line of WORK, and the money covers his costs, supports his family and travels, and rewards him for his lifetime of culinary interest and abilities. 6. Etc, etc.... I, too, love sharing with people my vast knowledge and passion of foods from around the world, and I love learning from others. Does the 2 years I made money from making international meals delivered weekly to a dozen people make me opportunistic? Of course not. After decades of sharing foods - free to them, costly to me - , was fine that I covered my costs. Besides, they asked me to provide a weekly ready-meal. And they got appetizer-to-dessert meals from regions of which there are no local restaurants, such as Indonesia, Turkey, West Africa, usually priced at cost, $8-$15. An array of authentic Spanish tapas? And a Rijsttafel for $20? We all were happy. Whether a person is opportunistic or not depends on his/her motivations, intentions, honesty, level of selfishness, etc. Is a car mechanic working on your car opportunistic? Only if he/she lies, cheats, steals, price-gouges, or does shoddy work.... Otherwise, the mechanic is providing a needed service, using their time, talent, education, space, and special tools. People can be opportunistic within their own homeland by taking advantage of their own people - they don't respect nor care about others, they don't educate people about their their gullibilities because then the opportunity of a victim would disappear, etc, etc. Please think 2-3 times before saying such narrow-minded, hurtful things. Your making such a comment reflects NEGATIVELY on you.

[@grovermartin6874]

@@r.g8725 Well considered post, thank you. Let's add that he studies the Spanish language every day, and studied their literature at university for four years. Who could be a better teacher? He shares it all with us. He comes from a place of joy.

[@Speakupok]

I went to his restaurant in downtown Chicago for my birthday and i met him and he was very humble and the food was excellent!

[@wlp6200]

Had breakfast there, delicious food

[@NickDanger-el2nt]

You can just see his joy of food every time he's cooking, and his love of traditional Mexican cuisine is evident through his depth of knowledge.

[@gacy90]

then why was it not authentic.?

[@bahoosky]

@@gacy90 Exactly why does it have to be 100% authentic? You can pay homage to the culture you love and also experiment and try new things. It's what cooking's all about.

[@Visitkarte]

@@bahooskyHe did show how the original is done but you can’t do that at home. Who will eat basically an entire pig?

[@icampos89]

@@gacy90 Cause most people ain't going to buy a cazo to do it the right way.

[@HavenUpsurge]

@@gacy90this was definitely authentic home style carnitas. Also, across Mexico almost everyone does it differently, either small or large changes. There is no one authentic carnitas recipe, moron

[@KeyserSoze0930]

Rick Bayless is not just one of my favorite chefs, but one of my favorite people.

[@cgruthless49erstalk58]

He is a better Bayless

[@badova123]

He’s the better Bayless

[@KeyserSoze0930]

@@badova123 you got that right!!!!

[@1radarghost]

Rick, you are to cooking what Bob Ross was to painting. You both are consummate professionals, soft spoken but in love with the art you share with us. That passion shines through and inspires us to follow in your footsteps.

[@FroZoneDeNiro]

💯🎯

[@cfuentesjr85]

I have finally seen a comment that can explain what I think about this man especially when it comes to my cultures food 💪🏽💪🏽💪🏽💪🏽

[@bossHogOG]

Except Rick is actually good.

[@dxprt1378]

There is something about Chef Bayless which always puts me in a good mood. Aside from the delicious foods he prepares right in front of our eyes, his joy of cooking Mexican food is contagious. We love you Rick, keep doing what you do best, we will all be better for it and we sincerely thank you! Cheers buddy.

[@spicerack4397]

He is calming, soothing, informative in a relaxed setting. You feel you can relax and learn to cook something wonderful...it's a safe place.

[@rickbayless]

Thank you.

[@rodscooking131]

@@rickbayless Hard to believe you shared a bedroom and or house with that other Bayless. You create good food, good memories, good businesses, and good jobs. That other guy.... Well.......... I make Carnitas in Fat quarterly. Nothing like traditions.

[@christiangomez8309]

UNTIL YOU FIND OUT HE IS RACIST!!!

[@rodscooking131]

@@christiangomez8309 show the receipts or shut up Mr. Gomez

[@dinoforced]

We made the “home style” version tonight and were blown away by the flavor. Very simple to put together. This is the second recipe we’ve tried from chef Bayless and both have been 10/10

[@juanitataylor6947]

Simple too fellow as always Nita

[@JC-cm9bn]

Rick, I've been watching you since the days of PBS. You are my favorite Mexican food chef! Your recipes are delicioso! Muchas gracias!

[@Pittsburghbad]

I'm here because of recent skip Bayless podcast about his family. I love sports but also love cooking and eating meat. Smoking meat and grilling is more my lane, but will definitely try this recipe. I must say skip was not wrong total different types of people. Rick definitely a likeable guy.

[@decimomaximomeridio1]

Eres el mejor Rick. Se nota que quieres y valoras nuestra cocina mas que muchos mexicanos. Un abrazo.

[@SamBrickell]

😆

[@moejaime2654]

ORALE !! EL GRINGO SABE

[@sullivanspapa1505]

Simple astonishing, professional culinary presentation and experience, a mentor to all of us who strive to learn the cuisines of Mexico!

[@eaguilera92]

Lots of authentic food channels with subtitles on here. Glad you found value in this video

[@josephsliger3308]

Rick Bayless is awesome. All of his dishes are great.

[@NathanHarrison7]

Beautiful, patient, breakdown. Thank you. My, born in Mexico, Mother-in-Law is famous for her made at home Carnitas. Pork BUTT (great marbling), cut into 1.5” chunks, or so, fried in a little oil, and their own fat, using a cast iron skillet. Crunchy Golden Brown on the outside AND juicy on the inside. Nothing easier or better.

[@jeffreyvarchmin9262]

That knotty pine is taking me back to our northwoods cabin as a kid.

[@teressiacarter5518]

I needed a marinade for tacos so I searched the web and who but Rick pops up. I've been following him forever.

[@patrickjamesbissett2910]

I just made carnitas "homestyle." I have a pasilla salsa in the fridge ready to go with some homemade guacamole, pickled red onions, and will make some tortillas just ahead of dinner time to get them nice and fresh. I learned almost all of that from watching your videos. Thank you, Rick; I hope your shoulder is feeling better.

[@gwenb4531]

Can I come over for dinner? lol

[@charlieandhudsonspal7031]

When I make this I’d like someone to come play guitar

[@TheGreatConstantini]

We had a friend in California who made the exact same recipe, oranges, bayleaf and all in a giant pot of lard over a wood fire. I’m not sure but I think he put a bottle of Coke in as well. He’d cook it all day and friends would come over for beers and carnitas. Nothing better. BTW, he was from Michoacán.

[@juandoe7802]

Michoacan is known for their Carnintas.

[@zenadeleon7785]

The bottle of Coke tenderizes the meat. (But it has to be the Mexican Coke though.) I have a Carnitas recipe that calls for the Mexican Coke and it never fails, it gets rave reviews! And it's pretty much this recipe, i cook it in a slow cooker then finish it off in the broiler. But I don't add the extra lard though....

[@angelalejandro4504]

The coke it's for gain color, but You can use milk, Orange juice and have the same result. I prefer Orange, it also taste grate. Also You need a big amount of fire and how regulate it.

[@billyeveryteen7328]

Everything you just described sounds exactly like my dad. I don't remember if he added Coke to his carnitas, but he was originally from Michoacan, now lives in CA, and he loved to make carnitas in his big bronze pot in a pit he'd dig in the backyard.

[@mw2kingk]

Michoacán hell yeah 🔥🔥

[@candokiko]

ok. Entiendo el ingles pero sentí la NECESIDAD de comentar en español. Como hijo de taqueros y dueño de una taquería de carnitas en México este video me ha parecido de los mas exactos, respetuosos y amorosos en cuanto a la cocina mexicana. No tengo más que flores para lanzar para este cocinero. Me atrevo a decir que incluso me recordó al iconico Yuri de Gortari.

[@schlonald]

Rick, so happy you’re on KZbin. I’ve had carnitas on my list of things to cook for years and was excited to find this video. Made it with a slow cooker and finished on cast iron. Your pork lard tip is key. Threw away the hydrogenated tub I had never used and got some fresh manteca from my local Mexican market. Served it up with your frijoles borrachos, arroz blanco Mexicano, and roasted tomatillo Serrano salsa from your cookbooks. My family loved the entire meal and I’ll be remaking it again soon. Been watching your shows for years and your season of Top Chef Masters. Thank you for your dedication and effort to making it possible for people world wide to make authentic Mexican food in our kitchens.

[@alanhoff612]

Rick, you are an absolute gem of a human being. Your love and attention to cooking along with the tender nature with which you deliver your advice is unequal. Thank you for what you do and please keep on teaching us!

[@inokungfu68]

rick has been my favorite celebrity chef for over ten years. still killing it. looks damn good. my favorite tacos.

[@fightactionnow]

One of my favorites also. I've been using your oven roasted/braised recipe for years. As good as any restaurant I've ever had carnitas in. Thank you so much Mr. Bayless! 🌮

[@lawrencestrabala6146]

You and Chef Jean Claude produce the best how to videos on KZbin.

[@Out2Day]

I just love Rick's passion for Mexican cuisine. Always enjoy watching his shows on PBS. Well done!

[@anthonyvasquez5128]

Rick does an excellent job presenting these authentic recipes. My mom and grandmother's cooked this way. His channel is so educational too

[@SR-rc4on]

As all us Mexicans like to say, ‘Chef Bayless, you’re invited to the carne asada’… 🇲🇽🤙🏽

[@Dsmpunk59]

I would love to see Rick at a carne asada - like just “preparada “ meat- Rick not approve of sunny delight as a marinade

[@cgruthless49erstalk58]

Is Skip invited too lol

[@ashleydouglas7080]

Rick- you are a gift to humanity. We have two of your cookbooks and use them WEEKLY. Thank you so much.

[@raulcampos6843]

Amazing Rick’s knowledge and passion! I remember watching his original TV shows 30 yrs ago! At that time he always went to the traditional mercados in Mexico, eat the traditional comidas, interview the cookers and got their specific advices to the plate, then back at his kitchen, he replied that delicious discoverings!

[@Jm0417-s]

Carnitas are one of my favorite foods ever! The combination of the tender meat and fat and the crispy edges on a warm tortilla with a little hot sauce or salsa verde is just about the most perfect bite of food you could ever have.

[@rociomondragon8673]

Wow! Gracias por las recetas, lo voy a intentar. Se me antojaron las carnitas, se ven deliciosas!! Bendiciones

[@blorac9869]

Glad to find you here! First Martha, now you! I am blessed! TYVM!

[@rickbayless]

Thank you! Consider subscribing, OK? Plenty more great vids to share.

[@mariacastaneda9609]

Love Rick Bayless! His food always looks and tastes amazing.

[@antonioleyba8043]

Greetings from Honduras. Love Mexican carnitas, my wife makes it every other week. Love it

[@scrambledegg81]

A few months ago I did carnitas in my smoker and they were fricking amazing. I used fatty pieces of pork shoulder and an aluminum tray so over a period of about 7-8 hours, the fat rendered out and fried the meat while it also smoked. (Edit: I used red oak in the smoker)

[@nickbriggs9620]

That’s sounds amazing

[@tannerfrancisco8759]

I save the rendered smoked fat from my pork butts to cook all my Mexican food.

[@theodorethompson9032]

What temp? like 220?

[@scrambledegg81]

@@theodorethompson9032 200-220 range was perfect

[@veronicacalloway2795]

Sounds amazing

[@michaelhubbard5013]

Just made your first suggested version of the oven-roasted Carnitas. The simplicity and efficiency of it was amazing. As well as the flavor obviously.

[@sheriffjohnbird3179]

I did the version in a glass casserole dish and man it was fantastic. Just as good as the traditional method but way easier. Thanks Rick you're the man!

[@cjhere2224]

Chef Rick Bayless always respectful of other cultures and cuisine.

[@maddammkup]

Thanks again Chef, for showing us another fabulous recipe! I have always cooked my pork in my slow cooker, and saved the fat for use in my recipes. You are, as always, so generous and pleasant to watch in the kitchen!

[@michaelvaladez6570]

Love watching Chief Rick Bayless it's not daunting very straightforward and no high maintenance in ego. I'm familiar with his recipes as they mirror my families recipes too.Keep up the excellent work Chief Rick Bayless !!!!

[@JDR1971]

Been doing the slow cooker method for years but I learned a lot of small details from this. Thank you!

[@daviddevora8105]

Do you set the cooker to low or high?

[@claradiblasi354]

I can be for hours watching " Tio Rick " cooking. Excellent Mexican food Chef👌.

[@dabearcub]

The place he recommended near Playa/Cancun is the best I’ve ever had. Las Karnitas.

[@DonJetblack00]

Theyre ok there. Best so far have been at the mercados in Morelia, Michoacan.

[@dabearcub]

@@DonJetblack00 nah, Las Karnitas is better than that place too

[@michaelflores9778]

Growing up with PBS, Chef Bayless, is a favorite and one of the best! Right there with Chef Child, Chef Jacques Torres, Chef Jacques Pepin, and of course Chef Justin Wilson and Chef Paul Prudhomme!

Thank you Chef! I appreciate everything you do to teach us and for being so detailed! I have learned so much from you over the years.

[@rogergflowers4082]

OMG, my neck started to sweat when Senor Bayless was plating it up. Arriba!

[@RasCricketSmallAxe]

I've learned a great deal about cooking from you, sir Bayless. Long time fan. Even bought a few of your sauces along the way. Thank you for the awareness and enthusiasm you bring to one of the best cuisines in the world.

[@sugarmama8747]

Rick ... You're the "man"... I'm hungry for carnitas🌮 now... Mucho gusto... From New Mexico 🫔🌮

[@hectormanuelballesteros7873]

Señor Rick Bayless: lo acabo de descubrir a usted, tiene la receta original y los trucos variables de esta deliciosa comida mexicana, gracias por respetar la receta original, me hago su suscriptor. Saludos desde Hermosillo, México.

[@antoniomunoz8575]

"That or me is Nirvana"...no better line! Rick, I love seeing how much you appreciate our food and culture. Much respect for you Rick.

[@ThePdxster]

I've gotten lazy over the years and these days I just tightly wrap a whole pork butt in aluminum foil and slow bake it until very tender and then fry off the pieces in a pan with some of the rendered juices. A little salt and lime juice at the end. It may not taste exactly like being boiled in a cauldron of lard, but it's pretty darn good.

[@frederickberg6781]

Been watching you Rick for …ahummmm.. a few decades now. Love your passion for the traditional food of Mexico. Have learned a lot from you.I am staring at book of yours on my bookshelf titled “ Mexico, One Plate at a Time”. It is one of my go to cookbooks. Keep the videos coming! Soy Americano pero yo vivo en Lago Chapala, Mexico. Life is good!

[@thomasj9371]

Rick Bayless is AWESOME!!!!!!!

[@EmilyKnight413]

I really love watching Rick. He clearly loves food and is a fantastic educator!

[@hellolizzykittyo]

Gracias Chef! I can't wait to try these variations for my family. We love the recipe I learned from your cookbook. Thank you so much!!

[@melinamedina216]

I'm Mexican, and i love Rick Bayless!! Love his recipes 🤗

[@dashfalcor2299]

Well done sir!! Looked amazing! Can’t even begin to imagine that smell!

[@diegoruiz7600]

you're the real deal. my parents took me to your restaurant in Chicago when I was like 9, and you were very nice.

[@bpri9880]

I was once in Laredo Texas doing work for water authority on the Rio Grande and I had carnitas 6 ways at a restaurant called Tapatia De carnitas (or something like that)…still the best Mexican food I’ve ever had..and carnitas as well! And I have been a fan of carnitas my whole life. IMO, If a Mexican restaurant doesn’t have carnitas then it’s not a authentic Mexican restaurant.

[@courtlaw1]

Time for my daily masterclass. This is what I call the true power of platforms like KZbin. Learning how to cook great food from a master is priceless.

[@alexmc3750]

All three methods look great but really looking forward to trying the SV method…end result looked amazing.

[@rickbayless]

You'll love it.

[@lacrossewisconsin]

Bravo! Pork Nirvana! The best Mexican food experience I have ever had was from a food truck in the heart of Denver Colorado’s industrial District, and it was a Carnitas burrito, dripping with fat and crispy pork. Goodness! Pure heaven! I was the only one in line that spoke English and the person running the truck could barely understand anything I was saying, but they understood that I wanted a Carnitas burrito , and boy did they deliver! I love how you have taken and merged duck Confite with this Mexican classic.

[@juangonzalez-zg4gq]

THat would be Incredible

[@azgardener79]

Rick. Nice job. Love your cooking style. Mexican food is my favorite :)

[@joannaedwards6325]

Agree here. If I had to choose one style of cooking to eat the rest of my life it would be Mexican.

[@kary2708]

I love the energy you put into cooking and learning/teaching real authentic Mexican meals! Keep up the great work!

[@terrymaldonado184]

i tried the home style here at the house for Sunday brunch it is not as messy like i thought..thank you for that tip .had them with the chile arbol..terrific recipe 😋 😍

[@mcmahoney09]

Rick is the best. I have been watching him on TV and love his recipes. I will say though that the first method of making Carnitas in your home is not super simple, but I do it and they turn out great. I live on the northside of Chicago and my butchers at Devon Market in Rogers park are always giving me tips and Carnitas the traditional way in a pot at home is as easy as making homemade Fried Chicken and just as messy. Rick Bayless is the man. Love everything you do Rick.

[@mcmahoney09]

Posted comment before watching whole Carnitas Video. Wow!!!! Those looked awesome. Can't wait to try your methods. Thanks Rick.

[@Markmywords803]

Looking well, Rick! I would love some carnitas and a frozen margarita right now! I wish we could see you biting into that beautiful taco!

[@JoseRamirez-hd4ir]

We do put tequilita in our carnitas recipe. Thank you for all this years of love for Mexican cooking.

[@eddietucker3334]

What, you didn't taste the carnitas for us? Slacker! Welcome back, Rick!

[@bossHogOG]

He didn’t need to. Like he was gonna try them and say “yuck”?

[@lindamohr838]

That looks delicious! You made it look so simple , too! Thank you!

[@Enmesharra92]

My Wife and I are long time fans. We have watch all your shows from this kitchen and always wondered what the rest of your home looks like. Appreciate the new view!!. What about a home tour one of these day's!!!! LUV the Sous Vide method.

[@sandramishenko1831]

I am Mexican and I've never dared to make carnitas even though I really like it. But thanks to you i will be making it tomorrow in the oven! Healthier version. I am so excited to make it! Thank you very much chef you are an inspiration and a delight to watch 😍

[@lfelixmartinez]

I don't think I have ever been as hungry after watching a cooking show as I am right now. I love carnitas. Rick Bayless you are my hero. :)

[@mannyn.4241]

My favorite tacos 🌮 I ever had was from Jalisco, tacos de costillas. And yours were delicious 👍🏼👍🏼

[@CarlosMartinez-kx3ny]

You're right. The best Mexican tacos are right there in Jalisco towns. Saludos

[@farticlesofconflatulation]

Costilla carnitas are the best! My only complaint is that they cost more per pound at the market and you get less meat because of the bones. Birthay food for sure!

[@dereknolin5986]

I clicked on this just to get a basic cooking method and ended up watching the whole video! I love Rick Bayless's clear explanations.

[@stevegamez2825]

May I have a plate of each please and a margarita! Thanks Rick your cooking is the best cook on chef 👩‍🍳 👍

[@OldMex_in_NewMex]

This gringo gets down big time. I'm Mexican and I endorse this (and many of his) videos!

[@blake1771]

i get pretty rave review for my carnitas. basically, i take the pork shoulder and cut it into about 2 inch cubes. I season with SPG and then sear/brown the pork in batches in a dutch oven with some oil that can handle the heat. i deglaze the pan with some mexican beer. add all the seared pork and its juices, back into the dutch oven. you're going to braise this in a liquid. I have tried all sorts of methods and they are all pretty much the same to me. I have used chicken stock, milk, condensed milk, Coke, water, and various combos of the above. Also i usually add a couple bay leaves, some sliced onions, slice orange, and some mexican oregano. I personally don't think I have seen a real big difference among any of the methods, but I typically go for some mix of stock and coke. cover and braise in the oven until the pork is fork tender. using two forks shred the pork to some degree. You don't want it completely shredded and you don't want it completely left in cubes. i guess my best advice is shred/chop it to your preference. Now the key after you get the pork to your desired "consistency" is to brown it off in a fat. I usually have bacon fat on hand so that's what I use., but you could use pork lard etc. sear the pork again in whatever fat you're using. You kind of want some bits to be crispy and some other pieces that are just browned.Salt and Pepper to taste. goes great with a grilled pineapple salsa on a flour tortilla and great with onion, cilantro, and salsa of your choice on a corn tortilla.

[@blacklisted4885]

That sounds like a very achievable method. I have a Dutch oven. I will try it out.

[@blake1771]

@@blacklisted4885 i recently did some in JUST lard. Basically you're doing a confit and it turned out pretty spectacular. it eliminated the need to crisp up the meat after braising as I described in my previous post b/c it just came out perfectly done.

[@mikeansley254]

Glad you are back doing your thing and sharing with the world

[@rebeccaboothe7117]

Ooh yum, I wish I was the camera man lol. Looks so amazing, I'm making these right away.

[@jorgemoreno2804]

I come from a family of carnitas experts,especially my Apa. The best part of carnitas is the experience of cooking them! Nirvana!

[@tessfowler8411]

I've been making your recipes for a three months now, and I'm coming to a point where I will never go to another restaurant in town because these recipes are SOO GOOD! So are we making pork tamales with these next????

[@marg112555]

I came here after watching "Mexican Moms React to Rachel Ray's Pozole" just to comfort myself knowing that there are chefs that know how to cook Mexican cuisine. Rick Bayless is my way to go when I want to improve my mexican cooking. Love Rick Bayless! ❤❤

[@Ertop2013]

This is the Carnitas video KZbin has been lacking! Thank you for explaining and breaking it down like that. You’re a legend! Confit it’s in my mind the only way to go but it can also be achieved with much less fat vacuum packed and cooked Sousvide.

[@LynIsALilADHD]

How on earth have I not been subscribed to this channel?? One of my fave things as a kid used to be watching the pbs show with a jar of Frontera and whatever chips I had handy while watching this most awesome dude talk about my favorite genre of cuisines!!

[@Saku19]

Thank you for this upload! I'm looking forward to it :P

[@TerryC69]

Hi Rick! About 30 minutes ago, I saw a couple of your shorts and decided to check out the channel. Since Carnitas is one of my favorite dishes, I chose this video. I am impressed with not only your instruction, but your very personable delivery as well. I have subscribed.

[@dougms9790]

Been doing the crockpot version for years. Use pork butt, fattiest I can find, season as you like, no added lard. When tender, spread on foil lined cookie sheet, broil 15 minutes, turning and basting every few minutes with crockpot juice until crunchy. I know what I'm having tomorrow. Thanks for the variations.

[@carmenb1006]

Love your videos Mr. Rick. I am learning so much about the Mexican cuisine. Thank you and have a great day 🤗

[@mylifebelike4676]

Thank you! I've been waiting for this!

[@RGVto512toVA]

My father once told me a carnitas taqueria cook told him that adding milk at the end will give the meat a reddish color and added flavor. He shared that info with a local shop owner and it worked out for him. I still remember how good they were.

[@mmarksz86]

I've started buying whole pork shoulders and butchering them down myself (cheaper and also nice to practice), and it always leaves me with a lot of pork fat so I've started doing a similar pseudo version of carnitas with it. The remaining liquid is great for whatever needs some major flavor boost and save the fat to use again. I've also considered using the leftover fat to make tortillas, but I still have to experiment with that.

[@rickbayless]

Love to hear all of that. Thanks for watching.

[@starfishtanner6286]

I use 1/3 cup lard per 12 tortillas.

[@franciscohernandez6163]

I watched an episode of diners drivein and dives. one restaurant used beef fat in their tortillas.